Cà tím kho tộ is the Vietnamese name for braised eggplants. Today, I will introduce a version of braised eggplant stuffed with minced pork. This dish features a savory flavor with an umami profile and a soft texture from the eggplant.
In this read, you will learn more about the story behind cà tím kho tộ, along with the tools, ingredients, cooking methods, and tips needed to create the dish. Making cà tím kho tộ is a brilliant way to enjoy eggplants.
An Introduction to Cà Tím Kho Tộ
Cà tím kho tộ is a Vietnamese dish that revolves around braised eggplants. This Vietnamese braised eggplant with minced pork features a savory and addicting proper, yet it’s simple to make with minimal preparation requirements.
Although you can prepare the recipe with a meat filling, cà tím kho tộ can be easily adapted to suit vegetarian preferences by excluding meat. The highlight of this dish lies in its beautiful thick sauce that coats the eggplants, perfect for serving alongside steaming rice or crusty bread.
What Are the Necessary Tools for Cà Tím Kho Tộ?
To make cà tím kho tộ, you need to prepare a few simple utensils as below:
What Ingredients Does Cà Tím Kho Tộ Need?
Making Vietnamese braised eggplant is simple with the following ingredients:
For Preparing and Marinating:
For Braising the Dish:
How to Prepare Cà Tím Kho Tộ at Home?
Here are the procedures you need to go through to make cà tím kho tộ:
Step 1: Prepare the Ingredients
Wash all your vegetables, including green onions and eggplants.
Prepare the mixture of water, 15 ml of lime juice, and a tablespoon of salt.
Cut the eggplants into 2-inch slices, then proceed to split those slices in half. Continue making 5 to 6 cuts into the slices, but not all through. Then, soak the eggplant slices in lime juice and salt to prevent browning.
Step 2: Make the Meat Filling
Mix the minced meat thoroughly with:
Fill the eggplant cracks with the meat filling. Ensure not to overfill the eggplant, or else you may rip the eggplant slice.
Step 3: Fry the Eggplant
Heat up the vegetable oil in a skillet; make sure it’s not too hot to avoid splashing when frying the eggplant.
Place each eggplant piece into the hot oil for frying.
Fry the eggplants at medium-low temperature and gently flip the pieces for a golden brown color. The frying process will take 10 minutes before removing the eggplant pieces.
Step 4: Braise the Eggplant
Stir-fry 1.41 ounces of shallot, garlic, and chili. Then add freshwater and the following ingredients:
Introduce the fried eggplant slice into the sauce mixture and cook with a lid on for 10 to 15 minutes (or until the sauce thickens).
Step 4: Present The Dish
Serve the braised eggplants on a plate along with the sauce. Sprinkle some green onions and ground pepper for a final touch of garnish.
Cà tím kho tộ is best served with rice or bread.
What Are Extra Tips for Making Vietnamese Braised Eggplant?
Before rolling into your kitchen, here are the simple tips you can try to make cà tím kho tộ:
Elevate Your Eggplant with Cà Tím Kho Tộ!
Cà tím kho tộ is a delightful Vietnamese dish of braised eggplants known for its meaty, savory, and addictive flavors. The dish’s simple cooking methods, ingredients, and tools make cà tím kho tộ a reliable choice to create at home.
Don’t forget to share this article so anyone can turn eggplants into brilliant dishes with a savory profile. Plus, you can leave a comment sharing your experience with Vietnamese dishes or any recipe related to eggplants.
Cà Tím Kho Tộ Recipe (Vietnamese Braised Eggplant)
Equipment
- Skillet
- Knife
- Chopping Board
- Tongs
- Mixing Bowl
- Eco-friendly disposable plastic gloves
Ingredients
- 5.29 ounces of minced pork
- 2 medium eggplants
- 15 ml of lime juice with a tablespoon of salt
- 1.41 ounces of chopped shallot, garlic, and chili
- 0.52 ounces of green onion
- Vegetable oil
- 100 ml of freshwater
For Marinating The Minced Pork
- 1.5 teaspoons of brown sugar
- 1 teaspoon of salt
- 1 teaspoon of ground pepper
For Braising The Dish
- 1 tablespoon of oyster sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of red pepper powder
- 1.5 teaspoons of caramel sauce
Instructions
- Clean the vegetables like green onions and eggplants before leaving them to drainCombine water, 15 ml of lime juice, and a tablespoon of salt.
- Cut the eggplants using a knife into slices of 2 inches. Then, continue to cut those slices lengthwise before giving each piece 5 to 6 slices that are not all the way through.Soak the eggplant pieces in a blend of lime juice and salt to prevent browning.
- In a mixing bowl, combine minced pork with 1 ½ teaspoons of ground pepper, 1 teaspoon of brown sugar, and 1 teaspoon of salt.
- Fill the cracks of the eggplant pieces with the minced pork filling. Make sure not to overfill, or else you may burst the eggplant pieces.
- Put sufficient oil into a pan, ensure it’s not too hot to prevent splashing, and then start frying the eggplant pieces.
- Fry the eggplants at a medium-low temperature for 10 minutes and gently flip each side for an even golden brown color.
- After frying, stir-fry a mixture of shallot, garlic, and chili with freshwater before introducing the seasoning of 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of red pepper powder, and 1 ½ teaspoon of caramel sauce.Put the fried eggplant pieces into the skillet with the sauce and cover with a lid to cook for 10 to 15 minutes.
- Present the dish with the sauce alongside sprinkles of green onion and ground pepper. Serve with rice or bread.
Video
Notes
- While frying the eggplants, I suggest maintaining a medium-low temperature to prevent the oil from splashing everywhere.
- You can customize the seasoning volume according to your liking.
- Try pairing cà tím kho tộ with salad dishes for interesting flavors.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.